of your favourite spice: ground cinnamon or ginger
Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.
Bake on middle rack of oven until tops are firm to the touch, about 20 min. Let cool in muffin tin 5 min. then transfer to a cooling rack to cool completely. Store muffins in an airtight container for up to 2 days or wrap individually and freeze for up to 2 weeks.
For savoury cheddar bacon breakfast muffins, omit spice and add 1/2 tsp (2 mL) cayenne pepper, 1/2 cup (125 mL) crumbled Fully Cooked Bacon, 1 1/2 cups (375 mL) shredded Mild Cheddar Cheese and 1/2 cup (125 mL) thinly sliced
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